In a pot of boiling water, cook the quinoa per the package instructions. While the quinoa is cooking, make the sauce.

Heat a grill or griddle pan to medium heat.

Drizzle the chicken on both sides with 1 TBSP of olive oil, then season with paprika, garlic powder, salt, and black pepper.

Place the chicken on the grill and cook for about 6 minutes per side, or until it reaches an internal temperature of 160°F (71°C). Use a food thermometer to check doneness. Once cooked, let it rest for 3 minutes. While resting, prepare the remaining ingredients.

To make the sauce, pulse garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt in a blender until smooth. Add a few droplets of water if needed to adjust consistency. Season with salt and black pepper to taste. Set aside.

Once the quinoa is fully cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.

Dice the rested chicken into bite-sized pieces.

In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency if needed by adding more milk or ice.

To assemble, divide the quinoa into serving bowls. Top with grilled chicken, tomatoes, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.

Serve with a side of mandarin orange segments and enjoy alongside the Korean banana milk.